Georgia Magazine - July 2021 - 38

GEORGIA Cooks
By Jennifer J. Hewett
A
Tastes of summer
KYVAN SWEET SALSA BEANS
Reggie and Sheila Kelly, Kyvan Foods, Buford, Jackson EMC,
kyvan82.com
1 cup dark brown sugar
2 (16-ounce) jars Kyvan mild salsa
1 (15-ounce) can tomato sauce
1 tablespoon yellow mustard
1/2 cup Kyvan BBQ sauce
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 (28-ounce) can baked beans, drained
Combine brown sugar, salsa, tomato sauce, mustard, barbecue
sauce and herbs. Place 2 cups of this brown sugar sauce
and drained baked beans in a large baking dish. (Store remaining
sauce in refrigerator for future use on meats, vegetables or
beans.) Cook at 350 degrees, uncovered, for 1 hour. Serves 8-10.
BLUEBERRY BREAD PUDDING
Ann Wildes, The Blueberry Barn, Alma, Satilla Rural EMC,
theblueberrybarn.com
Bread Pudding
3 eggs
4 cups heavy whipping cream
2 cups sugar
3 teaspoons vanilla extract
2 cups fresh Georgia blueberries
1 (10- to 12-ounce) package white baking chips
1 (1-pound) loaf French bread (or blueberry bread), cut into
1-inch cubes
Sauce
1 (10- to 12-ounce) package white baking chips
1 cup heavy whipping cream
To make the bread pudding: In a large bowl, combine the
eggs, cream, sugar and vanilla. Stir in blueberries and baking
chips. Stir in bread cubes; let stand for 15 minutes or until bread
is softened. Transfer to a greased 9x13-inch baking dish. Bake,
uncovered, at 350 degrees for 50-60 minutes or until a knife
38 Georgia Magazine July 2021
RHUBARB CRISP
Jean Jess, Marietta
8 cups rhubarb, cut into
3/4-inch pieces
1 cup sugar
1⁄4 cup flour
1⁄2 teaspoon cinnamon
Streusel Topping
1 cup flour
1 cup brown sugar
1⁄2 cup rolled oats
1⁄2 cup melted butter
Combine rhubarb,
s the temperatures rise, summertime thoughts turn to picnics, barbecues and simple meals served
on the patio.
Looking to try a new recipe? This month Georgia Magazine readers share their favorite
summer recipes. Several, denoted with a ( ), are from local businesses and feature fresh Georgia-grown
produce or products.
inserted near the center comes out clean.
Let stand for 5 minutes.
When bread pudding is almost done
baking, prepare the sauce. Place baking
chips in a small bowl. In a small saucepan,
bring cream just to a boil. Pour hot cream
over baking chips; whisk until smooth.
Serve with warm bread
pudding. Serves 10-12.
Fresh rhubarb
sugar, flour and cinnamon. Spray an 8-inch-square glass baking
dish with coconut oil or grease with butter. Add rhubarb mixture.
Prepare streusel topping by combining flour, brown sugar,
rolled oats and melted butter. Sprinkle streusel topping over
rhubarb mixture. Bake at 375 degrees for 35 minutes. Serves 4.
MARINATED VEGETABLE SALAD
Jimmy E. Lee, Warner Robins, Flint Energies
1 (17-ounce) can English peas
1 (17-ounce) can white shoepeg corn
1 (15.5-ounce) can French-style green beans
1 (2-ounce) jar diced pimientos
1/2 cup diced celery
1/2 to 1 cup chopped onions
ISTOCK.COM / HANDMADEPICTURES
http://www.kyvan82.com http://www.ISTOCK.COM http://www.theblueberrybarn.com
Georgia Magazine - July 2021

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